Description
These mashed potatoes are creamy, garlicky, and totally vegan. This classic side is easy enough to make for a weeknight dinner, but is delicious enough to serve at Thanksgiving or Christmas.
Ingredients
Scale
- 6–8 medium yukon gold potatoes
- 1/3 cup soy milk
- 3 tbsp vegan butter, melted
- 2 cloves garlic, minced
- 1/2 tsp salt
- Black pepper to taste
Instructions
- Peel and chop the potatoes into large wedges.
- Put potatoes in a large pot, cover with water, and boil for 20-25 minutes or until very tender.
- Drain the potatoes.
- Mash the potatoes using a potato masher or a food processor. If using a potato masher, transfer the potatoes back to the pot, mash until fluffy, then stir in the soy milk, melted vegan butter, garlic, salt + pepper. If you have a food processor, you can add all the ingredients and pulse until combined.*
- For serving sprinkle some chives or parsley, or serve with vegan gravy. These mashed potatoes are best eaten fresh, but will keep in the fridge up to 3 days.
Notes
* Be careful not to over process your potatoes, or you will have a potato smoothie!
Keywords: Vegan Mashed Potatoes, Potatoes, Yukon Potatoes, Thanksgiving Sides, Vegan Sides, Holiday Sides